Quality characteristics of silver carp surimi gels as affected by okara
The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheologic...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2023-09-01
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| Col·lecció: | International Journal of Food Properties |
| Matèries: | |
| Accés en línia: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863 |
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